Tuesday, November 18, 2014

Recipe: Boursin Ham and Sweetcorn Chowder

This is what you really want in Autumn when the weather gets cold- a really nice warming soup- a chowder being a really thick, chunky, creamy soup. You don't need any stock in this recipe, as you get enough salt from the ham and boursin. The potatoes cook down and thicken the milk beautifully, I love this dish so much!

Boursin Ham and Sweetcorn Chowder (serves 6)

30g butter
2 large white onions, finely diced
500g smoked gammon steaks, diced
1 tsp mixed herbs
2 bay leaves
2 large baking potatoes, peeled and finely diced
1.2 litres skimmed milk
2 x 198g can sweetcorn, drained
250g Boursin Cuisine garlic and herb
Salt and pepper to taste
1 leek, finely sliced

1)  Fry the onions, gammon, mixed herbs and bay leaves in the butter in a large saucepan for about 8 minutes. Add the potatoes and milk and cook on a medium high heat for 25 minutes, stirring occasionally.
2)  Add the sweetcorn and boursin, and cook for a further 5 minutes. Season to taste, and serve with some finely sliced leeks on top. 

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